Is there anything better than ending the week with a warm, vegetable salad? We think not, this ratatouille salad from Woman’s Day is exactly what you need this weekend. They reinvented your favourite dish and transformed it into a salad and you just can’t beat it.

Ingredients

  • 1 red pepper, quartered
  • 1 small aubergine (about 12 oz.), sliced into 1/4″-thick rounds
  • 1 medium courgette (about 6 oz.), sliced lengthwise into 1/4″-thick strips
  • 1 small summer squash (about 6 oz.), sliced lengthwise into 1/4″-thick strips
  • 1 lb. Campari or plum tomatoes, halved
  • 2 1/2 tbsp. olive oil
  • Kosher salt and pepper
  • 2 tbsp. red wine vinegar
  • 1/4 c. fresh basil, leaves torn
  • 4 c. baby arugula
  • 2 large thick slices sourdough or country bread
  • 1 clove garlic, halved
  • 4 oz. fresh mozzarella, torn

Method

  1. Heat grill to medium-high.
  2. In a large bowl, toss the vegetables with 1 1/2 tablespoons oil and 1/2 teaspoon each salt and pepper. Grill until lightly charred and tender, 3 to 4 minutes per side for the pepper, aubergine, courgette, and squash, and 1 to 2 minutes on the cut side only for the tomatoes. Transfer the aubergine and tomatoes back to the bowl and the rest of the vegetables to a cutting board.
  3. Slice the peppers, courgette, and squash and add to the bowl. Gently toss with the vinegar, basil, and arugula.
  4. Brush the bread slices with remaining tablespoon oil and grill until lightly toasted, 1 to 2 minutes per side, then rub both sides with the cut side of the garlic clove.
  5. Cut each slice of bread in half and transfer to plates. Spoon the salad and any juices over the bread, then top with the mozzarella.
September 6, 2019
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